I have been trying to make Spanish Rice from scratch for a long time with limited success. Either it just wasn't that good, or I ended up with a crusty (sometimes burned) layer on the bottom of the pot. I finally made some that was really good and didn't stick. One of the interesting things, though, was that although it was somewhat spicy when eaten freshly-cooked, it wasn't spicy at all when reheated (although still delicious).
- 2 slices of bacon
- 1/2 onion
- 1/2 teaspoon minced garlic
- 1 cup uncooked white rice
- 2 cups chicken broth
- 3 heaping tablespoons tomato paste
- 1/4 teaspoon cumin
- 1/4 teaspoon chipotle pepper powder (or cayenne pepper)
- 1/2 teaspoon salt
- 1/2 - 1 cup corn kernels (optional)
Notes: Be sure you cook the rice on a low heat, just enough to keep it simmering, or it will burn on the bottom. Don't lift the lid during the cooking process or the rice will be gummy. I used Jasmine rice and the double concentrated tomato paste that comes in a tube (see picture above). Feel free to adjust the amount of any of the ingredients except the rice and broth to suit your own taste.